Knead the flour to make a soft pliable dough. Put it in the chakli mold

Press out in circular motion to make chaklis of desired size (generally 5 circles).

Heat enough oil in the pan. When oil is heated enough, turn the heat to medium to low and put chaklis in the pan. Avoid overfrying.
Fry chaklis in small batches of 2 to 3. A well done chakli stops bubbling and starts going down in the oil.

Once they cool down, store them in an airtight container.

Notes:

Bhajani should be grounded to a very fine powder.

Chakalis break at the time of frying if abundant oil is used in the flour.

The oil should be sufficiently hot (but not at the smoking point), else chaklis soak up lots of oil and may not become crisp.

If for some reason, chaklis loose their crispness after some time, reheat them in microwave (adjust the timing) and they become crisp once again.

Air fryer version [ oil free chakali ] :

Prepare Chaklis with the Chakli maker and brush them with oil.(After 6th step)

Preheat the air fryer on 180°C for 5 minutes and cook Chakali for 5 to 7 minutes